Id just go with the capsules you can get them at Walmart not very much for them. FIL takes them Im not too sure why but he swears by them!!!
Hugs Sandie
WEBE...Here is my recipe for Garlic Broth...30 mins and it is done..fast enough?
8 cups vegetable stock
1 1/2 tablespoons extra-virgin olive oil
1 whole head garlic, cloves peeled and coarsely chopped
1 bay leaf
1/4 teaspoon dried thyme
Pinch dried sage
Salt to taste ( I omit this)
1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.
2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste.
3. Strain and serve.
IT IS QUICK AND EASY...
Garlic is an herb with remarkable medicinal properties and it tastes great, too. It is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens. The smell of garlic cooking has extremely positive associations - it's comforting and homey. If you eat garlic regularly (and with a good attitude), you won't smell of it. It's better for you in its natural state - raw or lightly cooked - rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb. Sip a warm mug of this flavorful broth as is or use it as a base for other soups.
Sandie, taking garlic capsules is good if you cannot tolerate fresh garlic...but you also have to watch where you buy it from...there are alot of other chemicals added.,and contamination from the plants or labs it is made in. If you are trying to boost your immune system, you need to use a more holistic form..
Just like most doctors will telll you..it is better to eat say an apple in the natural form..instead of apple sauce..with all of the skin removed, sugar added, and chemicals added to preserve the food.
Chemicals are causing alot of health problems so trying to eliminate some has to be a health benefit.
Janet--I made a batch of garlic broth to use for soups. I'm not a vegetarian anymore, but when I was, I made mushroom broth. This is a nice change! Different flavor than just beef or chicken or plain veggie.
I've been trying to buy organic fruits and veggies since the first of the year, and I have to say i've seen a difference in my kids. They have more energy, and their color is better. I've also cut out most processed sugar, and a lot of the behavior "problems" are gone. So I definitely believe all those chemicals have an adverse effect, no matter how "safe" we're told they are!!
Ingredients:
2cups finely chopped rubarb
1/3 cup water
2/3 cup brown sugar lightly packed
1 box no name raspberry jello
1/2 cup flour
1 box no name spice cake
Method
1.Put rubarb and water in 2 cup measure, cover with saran wrap held in place with an elastic band. Poke 4 small holes in saran with tooth pick.
2. Microwave on high 4 min.
3. Add sugar and raspberry jello to rubarb and stir well.
4. Pour into 9 by 13 greased pan and sprinkle flour on top and mix.
5. Prepare cake mix as per instructions and pour evenly on top of rubarb.
6. Bake as per cake instructions
RIce is such a frugal staple; I buy mine at Sam's in a 25 pound bag and then share it with both DS's. So cost wise for this dish isn't much as I buy my cheese in bulk, have my own chickens for the eggs, and buy my milk only on sale. When I make rice I always cook extra to have on hand as an additive to other dishes and just to make rice dishes quicker to make. So I am always looking for recipes using leftover rice.
Rice Souffle
1 cup cold cooked rice
3 eggs, separated
1/4 pound cheddar cheese, grated
2 tbsp butter
1/2 cup milk
pinch of salt
Separate the whites of the eggs from the yolks. Beat the whites till stiff. Add yolks to one cup cold cooked rice. Blend in 1/2 cup milk, 2 tbsp butter and 1/4 pound of grated cheese.Stir all of these well, Gently fold in the beaten egg whites adding a little salt to taste and bake in a greased casserole about 30 to 45 minutes at 300 degreed or till the souffle is brown on top.
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
janet
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
